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Dairy & Egg-Free Meatballs

  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 30 meatballs 1x


  • 1 1/2 pounds ground beef ( I used 96%)
  • 1 onion, minced
  • 1 clove garlic
  • 4 slices old dairy and egg free bread, crusts removed and shredded
  • 46 T. plain dairy-free milk
  • 2 t. olive oil
  • 2 T. chopped flat-leaf parsley
  • 1 1/2 t. kosher (coarse) salt (if you use table salt, 1 t. will be enough)
  • a few grinds of pepper


  1. Preheat oven to 375.
  2. Sauté the onion in a little olive oil over medium heat until soft, about 8 minutes. Add garlic and saute 1 minute, remove from heat.
  3. Sprinkle 4 T. soymilk over bread crumbs and let sit, add more if the crumbs still feel crunchy or dry.
  4. With a fork, mix ground beef, sautéed veggies, parsley, olive oil, salt, pepper and bread crumbs together. Don’t over mix.
  5. Gently shape into meatballs and place on parchment lined baking sheet. Mine were about 1 inch in diameter. On creative days I make hearts, that wasn’t today.
  6. Bake for 10-15 minutes, sample one to make sure they are cooked all the way through.
  7. Serve with sauce of your choice, I freeze the extras and just reheat in a pot with the sauce.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: dairy free meatballs, egg free meatballs, dairy free pasta recipe